Spicy Lasagna with Sausage Meatballs

Spicy Lasagna with Sausage Meatballs ~ this hearty meal is secretly light and delicate thanks to the fresh sheets of pasta I used in place of regular lasagna noodles.

You know those odd cool days that happen once in a while in the spring and summer? The ones that have you rifling through your closet for a cozy sweatshirt? And praying that the sun will break through the clouds for just a minute so you can warm your chilled bones? We’re having that kind of weather lately here, it’s called June Gloom. It’s a weather pattern that settles over Southern California this time of year. The mornings are shrouded in a cool misty marine layer that sometimes lasts throughout the day. True Californians despise June Gloom. They resent having to take off their sunglasses, and I don’t think they own any sweaters.

I love June Gloom, and this is how I celebrate it….

A huge pan of extra cheesy lasagna spiced up with chili pepper and topped with a layer of little sausage meatballs swimming in molten mozzerella. It’s warm and oh so cozy.

I admit it, I kinda like gloomy weather. I get to wear my Ugg boots, and eat lasagna.

But don’t tell anyone, them’s fighting words around these parts.

There’s just something about a meatball…

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2.58 from 7 votes

Spicy Lasagna with Sausage Meatballs

Author Sue Moran

Ingredients

  • olive oil
  • 1 lb spicy Italian sausage I used turkey
  • 2 cups ricotta cheese
  • 1 egg
  • 1 large handful parsley finely chopped
  • 1 tsp salt
  • fresh cracked pepper to taste
  • 1 large jar of your favorite pasta sauce at least 24 oz
  • 1 tsp red chili flakes
  • 1 tsp fennel seeds
  • 1 lb fresh mozzarella cheese grated
  • 1 8 oz package of fresh pasta sheets you need 5

Instructions

  • Set oven to 350F
  • Heat a large pan on medium heat and drizzle in a little oil oil. Take the sausage meat out of its casing by squeezing small balls of the meat out with your hands. Let them drop into the pan. Cook the sausage until golden brown and cooked through, shaking the pan to make sure the meat gets browned on all sides. Set aside.
  • Mix the ricotta, egg and parsley together in a bowl until the egg is thoroughly incorporated. Season with salt and pepper. Set aside
  • Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.
  • Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzarella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.
  • Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzarella.
  • Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes: 

  • This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.

 

don’t forget to pin this spicy lasagna with sausage meatballs!

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18 Comments

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  • Reply
    Nanette
    February 10, 2020 at 10:00 am

    Thank you so much for all of your lovely recipes. You are my go to for recipes and you are making me quite famous at home. Thank you again.

    • Reply
      Sue
      February 10, 2020 at 12:23 pm

      Thanks Nanette!

  • Reply
    Michelle
    December 4, 2018 at 4:50 pm

    I tried this tonight for dinner and it didn’t look anything like the picture. I tried to find the fresh pasta sheets, but they didn’t have them where I went. I did 5 layers of regular, uncooked lasagna noodles. I also divided the recipe between 2 8×8 pans because my family of 4 never eats a 9×13. Should I have cooked my noodles first? There seemed to be no sauce left when done cooking. I’m also thinking I should have done fewer layers. I would like to try it again so any suggestions will be greatly appreciated.

    • Reply
      Sue
      December 4, 2018 at 6:39 pm

      I used fresh pasta which is very different from the dried noodles Michelle. The dried noodles do need to be cooked first if you want to use them in the future. Hope this helps!

  • Reply
    Ellen
    November 26, 2018 at 5:08 pm

    What are fresh pasta sheets, and where do you get them? I’ve never heard of them before.

    • Reply
      Sue
      November 27, 2018 at 7:33 pm

      In many supermarkets you can find pasta sheets, which are large flat pieces of fresh pasta, along with other types of fresh pasta, in the refrigerated section.

  • Reply
    grace
    June 16, 2012 at 6:33 pm

    this is just how i like my lasagna, sue–super spicy and super saucy!

  • Reply
    Jacquelyn Grandy
    June 16, 2012 at 1:48 pm

    You know it’s funny but we haven’t had any June gloom up here in Northern CA. It’s been quite the opposite. The sun has been waking me up at 5:30 every morning and I am loving it because we had such a cool spring. California is strange because some days in the summer do feel like winter and sometimes the fog can linger till 2:00 in the afternoon. I’m taking the kids back east Monday and I’m excited for those east coast summer days and nights where you want ice cream at 9:00 because its just too hot!

    I’m loving the look of this meatball lasagna (my kids will devour) and will put it on my foggy summer day list or my fall back to school list.

    Jackie

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